Lv5
1120 积分 2024-03-13 加入
Application of rheology and interfacial rheology to investigate the emulsion stability of ultrasoundassisted cross-linked myofibrillar protein: Effects of oil phase types
9小时前
已完结
Dynamic measurements of dilational properties of a liquid interface. Chemical Engineering Science
9小时前
求助中
Interface characteristics and stability mechanism of high internal phase emulsions stabilised with modified peanut meal: Toward plant-based mayonnaise
10小时前
已完结
Molecular structure changes induced by egg white protein storage: From interfacial properties to Pickering emulsion stability
10小时前
已完结
The role of yeast dietary fiber-derived proteins and polysaccharides in emulsion stabilization: Interfacial effects and stabilizing mechanisms
12小时前
已完结
Investigating roles of oil pre-oxidation on emulsion stability: Dispersed-phase and interfacial-film both matter
12小时前
已完结
Role of oil polarity on myofibrillar protein emulsions stability: A multi-scale research
1天前
已完结
Differences in storage stability of cow's milk-based and goat's milk-based infant formulas
1个月前
已完结
The aplication of Pistacia khinjuk extract nanoemulsion in a biopolymeric coating to improve the shelf life extension of sunflower oil
1个月前
已完结
Oxidative stability of UHT milk as influenced by fatty acid composition and packaging
2个月前
已完结
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